Combine cornmeal and next three ingredients in a bowl; stir in half-and-half and 1 T. oil. Gradually add boiling water, stirring until batter is the consistency of grits.

Pour oil to a depth of ½ inch into a large heavy skillet; place over medium high heat. Scoop batter into a ¼-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.